Creamy Avocado-Kale Caesar Salad

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant vegan twist on Caesar dressing with creamy avocado and massaged kale, perfect for meal prep with flavors that deepen overnight. This salad recipe (vegan, gluten-free), ready in about 25 minutes, pairs kale, avocado, lemon into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 285 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Serves 4 International cuisine 285 cal/serving

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Ingredients

1 bunch kale
1 large avocado
1 lemon
3 tbsp tahini
2 cloves garlic
2 tbsp olive oil
1 tsp dijon mustard
2 tbsp nutritional yeast

The salad spinner we’d dry the greens in → Best Salad Spinners for 2026: Picks That Actually Dry Greens

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Instructions

Step 1: Remove tough kale stems and tear leaves into bite-sized pieces; place in a large bowl. Add 1 tsp lemon juice and 1 tbsp olive oil, then massage vigorously for 2 minutes until leaves soften and darken in color.
Step 2: Pit and dice the avocado, then combine with tahini, 1 tbsp lemon juice, minced garlic, dijon mustard, and nutritional yeast in a blender. Blend on high for 1 minute until completely smooth and creamy.
Step 3: Pour the dressing over the massaged kale and toss thoroughly with tongs until evenly coated. Refrigerate for at least 2 hours before serving to allow flavors to meld.